1. Mushroom - 1 cup
2. Capsicum / Bell Peppers - 1/2 cup diced
3. Cumin seeds - 1/2 teaspoon
4. Ginger garlic paste - 1 teaspoon
5. Green chillies - 1-2 no.
6. Turmeric powder - 1/4 teaspoon
7. Red chilli powder - 1/2 teaspoon
8. Coriander powder - 1 teaspoon
9. Tomato - 1 medium sized
10. Cashew nuts - 10-12 nos.
11. Coriander leaves - little for garnishing
12. Oil - 3 teaspoon
13. Salt to taste
1. Soak cashew nuts in hot water for 10 minutes and make a fine paste. Grind tomatoes and green chilies together and keep them aside.
2. Clean and cut mushrooms to desired size.
3. Add a teaspoon of oil in hot pan and fry diced capsicum for 3-5 minutes. Keep them aside.
4. In the same pan, heat 2 teaspoon of oil. Add jeera and fry for a minute. Then add ginger-garlic paste and fry till slightly brown. Add tomato-green chilly paste, turmeric powder, red chilli powder, coriander powder and salt and cook until oil separates.
5. Add cashew nut paste, mushrooms and 1/4 cup water. Cover and cook until mushrooms are well done. It takes around 10 minutes on medium flame.
6. Just before turning off the flame, add fried capsicum and garnish with coriander leaves.
Serve hot with chapathi.